Ingredients
1 lb grated bittersweet chocolate
1/2 lb unsalted butter
6 large eggs
Directions
Melt chocolate in double boiler over hot( not simmering) water. Add
butter to chocolate and melt together. Heat eggs over simmering
water. Remove eggs, and beat for 10 minutes(thick)Add eggs to melted
chocolate and fold in until even. Put in 8 inch springflorm pan with
waxed paper on bottom slightly greased. Smooth. Preheat oven to 425
F.Put cake in for 5 minutes,put alumium foil over pan, bake 10
minutes more. Remove and cool for 45 minutes, 3 hours in the
refrigerator. Garnish with whipped cream and raspberry sauce
Servings: 1 servings
Chocolate Oblivion Truffle Torte Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Food historians have tracked the existence of recipes way back into distant history, in fact as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, these, early cook books were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. He also recounts how the ancient Romans used many different herbs, including some familiar names like basil, rue and parsley. Moving our culinary historical trip onwards, there were two books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is popular today, but instead accounts of the types of meals eaten by the rich. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as basil and rosemary. These new foods and spices prompted an eruption in cookery books, many of which are kept safe in private cookery archives. Over the next few hundred years, the rich and powerful families of the West strove to lay on the best banquets, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes to help cooks of their time. When we get to the 20th century, cookery books were starting to become popular due to better eduction, more spare time and disposable income. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chocolate Oblivion Truffle Torte recipe.
